Candied Carrots

I am getting tired of the same old ways I serve veggies at dinner.  We seem to alternate between green salad and frozen peas or corn.  The other night I was making stroganoff and muffins for a dinner, and had time to try something new for a vegetable side dish.  I found this recipe at allrecipes.com, and decided to give it a try.  It was a hit!  So easy, yummy, and my kids absolutely loved these.  We will definitely be making candied carrots often in the future!

"Sliced carrots are glazed in a buttery brown sugar sauce for a colorful, crowd-pleasing side dish."

Ingredients:

• 1 pound carrots, cut into 2 inch pieces (I used 1 lb. baby carrots - no cutting required!)
• 2 tablespoons butter, diced 
• 1/4 cup packed brown sugar 
• 1 pinch salt 
• 1 pinch ground black pepper 

Directions:

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!  Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!